摘要
目的:为提高玫瑰精油水溶性与稳定性,以β-环糊精为包合材料,制备并表征玫瑰精油的包合物。方法:采用饱和水溶液法制备玫瑰精油包合物,薄层色谱(TLC)、气相色谱-质谱(GC-MS)分析包合前后精油的化学成分,并利用红外(IR)、差示扫描量热法(DSC)对包合物与包合作用进行表征与分析。结果:以包合率为指标,确定包合最佳条件为:m玫瑰精油:mβ-环糊精=1:10,反应温度60℃,反应时间2h,在此条件下,玫瑰精油包合率达到80%以上。结论:玫瑰精油包合物能够保留玫瑰精油的主要特征成分,提高精油的溶解度和稳定性,为开发口服玫瑰精油功能食品提供了固体粉末中间体。
In order to improve the solubility in water and stability of essential oil from Rosa damascena Miller, the essential oil was included with β-cyclodextrin（β-CD） by saturated water solution-stirring method. The inclusion conditions were optimized through orthogonal test, and the inclusion compound was characterized by thin-layer chromatography （TLC）, gas chromatography-mass spectrometry （GC-MS）, Fourier transform infrared （FTIR） spectrometry and differential scanning calorimetry （DSC）. The results showed that the optimal inclusion conditions of essential oil from Rosa damascena Miller were as following： mass ratio of essential oil to β-CD 1：10, inclusion temperature 60 ℃, and inclusion time 2 h. The inclusion ratio of essential oil was up to 80% under above conditions. The inclusion compound retained the main characteristic components of the essential oil and obviously improved its solubility in water and stability. This β-CD inclusion compound of essential oil from Rosa damascena Miller can be used as a solid immediate for the development of functional foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第10期29-32,共4页
Food Science
基金
国家自然科学基金项目(20606013)
深圳大学科研启动基金项目(200816)
广东省绿色化学产品技术重点实验室开放基金项目(GC200701)
关键词
精油
玫瑰
Β-环糊精
包合
essential oil
Rosa damascena Miller
β-cyclodextrin
inclusion
